8 x 10 - Authentic STEEL Detroit Style Pizza Pan (Seasoned)

4 corners2 sides+0 gross center cut piece_______________________The prefect Detroit pieI LOVE this pan. Paired with 20mm thick pizza steel it makes the best pizza in the house. It beat just the steel & the Chicago style cast iron.I used lard for the first oiling and a sticky dough for the first pizza and it popped right out of the pan with a perfect cheese crust rim. I do use my pizza steel with this pan to make sure I get that crispy outer layer and that super airy inner to the crust. Make sure you get the lid. It helps create the perfect environment for letting the dough rise the last 2 times. For a Detroit style dough it has to rise for an hour in the pan. You should get more than 1 if you want multiple pizzas in a night.

I've got a lot of experience with carbon steel. I've got a lot of experience making detroit-style in cast iron pans. They come out great. This pan has major seasoning issues: the company's "patented" seasoning process sucks and everything sticks. I seasoned this pan 3 times before using it, and I added a generous amount of oil before baking the pizza. Everything was stuck to the bottom and I got a super greasy result.

I wish the cleaning instructions would have been more prominently displayed. They were overlooked, in my case, with the other papers that came in the package and our pan was ruined. We followed cooking instructions but could NOT get the pizza out. After removing it with a few scratches the pan, there was a lot of burnt on/stuck residue and dough. So we soaked it overnight thinking nothing of it. HUGE mistake. so, not the fault of the seller, but I do which the cleaning instructions were more prominently displayed when opening the package. Maybe on top, larger, red ink... something. And also clarity on the best way to keep your pizza from sticking and how to remove it without scratching your pan.

Even though this is the smaller size pan for this application, it still makes a fairly large pizza. If you have a good appetite, you might be able to finish a pizza made in this pan in 1 sitting. This has become my favorite style of pizza of late. Very tasty and easy to make.

It works great. Made two Detroit style pizzas this weekend and the edges were cheesy and crispy!

The "seasoning" as it arrived was very rough, clinging tenaciously to the cooked pizza despite my best efforts - and I've been cooking this style for years in other pans so I know the usual pitfalls. Even cleaning as gently as I could, according to instructions, several bits flaked off. The pan's still usable, and has the right heat-distribution characteristics, but now I'm stuck carefully greasing it etc. which *should not be necessary*. The central idea that made Detroit style pizza famous - I used to live near Buddy's but preferred Shield's at the time - was cooking pizza dough in pans originally made for machine parts. It's ridiculous that so many pans supposedly made for the purpose now require more babying even than standard kitchenware.Reviews based on only one or two pizzas are worthless BTW. Some people might get lucky with the first or even second try, but if it's not durable none of that matters from then until eternity. Get one of the better known brands.

These are okay but I like my Lloyd pans better. These are kinda of thin and have to be taken special care of to maintain the seasoning. They also tend to warp a little when they get hot so they don't sit flat in the oven. If you make something like cornbread the batter won't be even because the pan warps when it gets hot. Pizza is not a problem. I bought these to make Detroit style pizza and that's really what these are for but I still like the Lloyd pans better for that too.

This pan did amazing for my homemade Detroit Style pizza. The crust came out beautifully. The cleaning was a little of a hassle since per the instructions, only wiping it is recommended. But I am happy with the way my pizzas come out so far.